Roasted Turkey Cutlets with Chanterelle Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the turkey
- 4 Turkey cutlets (each 160 grams)
- 1 Tbsp Pastry flour
- salt
- freshly peppers
- olive oil (for frying)
- For the sauce
- 2 shallots
- 2 Tbsps butter
- 400 grams Chanterelle
- 1 Tbsp Pastry flour
- 300 milliliters Chicken broth
- salt
- peppers
- 100 grams Crème fraiche
- 1 Tbsp parsley (finely chopped)
- For serving
- white bread
Preparation steps
1.
Rub mushrooms with paper towel, trim and cut smaller if necessary. Peel shallots and chop finely.
2.
Heat butter in a large pan, sauté shallots and mushrooms for about 3 minutes, sprinkle with flour, pour in chicken stock and season with salt and pepper. Simmer another 2-3 minutes. Let simmer until mushrooms are cooked. Add creme fraiche, stir, let heat through, set aside and keep warm.
3.
Season turkey cutlets with salt and pepper, carve cutlets sharp knife into a diamond-like pattern, sprinkle with flour and fry for about 2 minutes on each side in a large pan.
4.
Serve turkey on a plate with chanterelle sauce and garnish with parsley. Serve with white bread.
